Coat the chicken with flower and pan fry it until cooked. Place the chicken in a plate.Fry the chopped onion in the pan until fragrant and add capers, mushrooms, white wine and chicken stock. Allow the broth to boil for 10-15 minutes.Add salt and pepper as desired and add chicken back into the pot.Cook for an additional 5 minutes. Mix in cooked pasta or serve on top of rice.